Name: Jee Bow Gai - Asian Skewers
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 serving(s)
Ingredients: 2 lbs chicken tenders; 1/2 cup sugar; 5 tablespoons soy sauce; 1/4 cup black bean sauce; 1/4 cup green onion, chopped; 1/4 cup parsley, chopped; 3 tablespoons hoisin sauce; 2 tablespoons dry sherry; 1 tablespoon vegetable oil; 1 tablespoon sesame oil; 4 teaspoons fresh ginger, minced; 2 teaspoons fresh garlic cloves, minced; 1/2 teaspoon five-spice powder

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Recipe by simplelittlecheffie

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I got this recipe many, many years ago and it's like the skewers you get in Chinese restaurants. Originally they were supposed to be wrapped in foil with a little marinade and deep fried. I found this WAY too messy and time consuming so I grill them now. (the longer you marinade them, the better it is. I usually marinade them for 2 days minimum)

Ready In:: 55mins
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ingredients

2 lbs chicken tenders
¹⁄₂ cup sugar
5 tablespoons soy sauce
¹⁄₄ cup black bean sauce
¹⁄₄ cup green onion, chopped
¹⁄₄ cup parsley, chopped
3 tablespoons hoisin sauce
2 tablespoons dry sherry
1 tablespoon vegetable oil
1 tablespoon sesame oil
4 teaspoons fresh ginger, minced
2 teaspoons fresh garlic cloves, minced
¹⁄₂ teaspoon five-spice powder

directions

Mix all ingredients and marinade overnight or longer for more flavor, stirring every 12 hours.
Grill on med-high heat for 25-30 minutes or until done.

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RECIPE MADE WITH LOVE BY

@simplelittlecheffie

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@simplelittlecheffie

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"I got this recipe many, many years ago and it's like the skewers you get in Chinese restaurants. Originally they were supposed to be wrapped in foil with a little marinade and deep fried. I found this WAY too messy and time consuming so I grill them now. (the longer you marinade them, the better it is. I usually marinade them for 2 days minimum)"

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review by CJAY8248

10/27/2011

This is an outstanding marinade! I used chicken thighs (my prefence) and marinated it for 2 days. It was too cold to grill outdoors so I stir-fried the chicken and served it with steamed rice. Definitely a keeper and I'll try it grilled when the weather gets better. Thanks for sharing. Made for PAC Fall 2011.

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creation by simplelittlecheffie

7/27/2010

I got this recipe many, many years ago and it's like the skewers you get in Chinese restaurants. Originally they were supposed to be wrapped in foil with a little marinade and deep fried. I found this WAY too messy and time consuming so I grill them now. (the longer you marinade them, the better it is. I usually marinade them for 2 days minimum)